• 200grams pumpkin, cubed
  • 200grams sweet potato, cubed
  • 200grams carrots, cubed
  • 200grams cauliflower, cut into florets
  • 1 medium onion, cubed
  • 3 cloves of garlic
  • 2 stalks of fresh thyme
  • 1/2tsp harissa paste*
  • 1tsp coriander seeds
  • 1/2tsp cumin seeds
  • 2tbsp oil
  • 2cups vegetable stock or water
  • Freshly ground black pepper
  • Salt, to taste
  1. Preheat oven to 160 C (320 F). Line a baking tray with aluminium foil and tip the vegetables, onion, garlic, and thyme leaves onto it. Mix together the harissa paste, oil, salt, pepper, coriander seeds and cumin seeds in a small bowl. Pour over the vegetables and toss to coat all the pieces evenly. Roast for 55-60 minutes and set aside to cool slightly.
  2. Once cool enough to handle, blend the vegetables with stock or water in a blender in batches. Check seasoning and adjust. Reheat gently with more stock or water to get the right consistency before serving.
Recipe Notes

*Some harissa brands might be more potent than others, so use accordingly.

-If the soup gets a little too spicy, stir in a dash of milk or coconut milk in the end to temper the heat.